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Welcome
to Kitchen Kids!
One of our favorite things to
do is to EAT, and since we are on a gluten and dairy
free diet we though it would be fun and helpful to
put together some of the recipes that we like the best.
We are in the process
of developing a Cookbook. We hope that you will like
the recipes as much as we do!
Here is a simple
recipe that you can try that tastes great!
Pumpkin Pie
(gluten, dairy and sugar free!)
2
cups of canned or cooked pumpkin or other squash
3
eggs beaten
1
cup coconut milk
½
cup honey
½
tsp vanilla
½
tsp salt
2
tsp cinnamon
¼
tsp nutmeg
1/4
tsp
ginger
1/8 tsp cloves
If using fresh pumpkin or squash cut open and remove
seeds. Steam the pumpkin in large pot until
tender. Scrape out pumpkin flesh and let drain over
a strainer. Place drained pumpkin in food processor
or blender and blend until smooth. It is best to do
this the day before or several hours ahead of time.
An alternative method for cooking your squash is to
bake it whole in a 350 degree oven for 1 hour or
until tender. Be sure to pierce the squash before
placing in oven on a pan.
Place pumpkin in a food processor or mixer along
with all the other ingredients except for the spices
and blend until smooth. Put the spices in a small
bowl along with a small amount of pumpkin mixture.
Blend well and then add to rest of mix. This
assures that there will be no clumps of spices in
your pie.
Pour into prepared pie crusts and bake for 1 hour in
a preheated 350 degree oven.
This pie is best served after it has been chilled
for several hours or eaten the next day.
This recipe can also be made without a pie crust for
a quicker dessert.
Sweet potatoes, yams and any winter squash can be
used as well as can pumpkin.
Hint: For a creamier pie use only the top portion of
the can of coconut milk.
If you are allergic to eggs you may substitute 16
ounces of tofu which has blended smooth in the
blender.
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